Simple Smoky Penne And Meatballs Food

SMOKY SPANISH MEATBALLS RECIPE

Steps:

• Soak the breadcrumbs in milk for about 5 minutes and then squeeze out any excess liquid. Pop breadcrumbs into a bowl with the beef, garlic, egg yolk, and smoked paprika. Season with salt and pepper and use your hands to knead the mixture until it is smooth.
• Form the meat mixture into 12 balls and play on a tray. Cover with cling wrap and pop in the fridge for 10 minutes to rest.
• Heat the oil in a large frying pan over med heat. Cook the meatballs, turning, for 4 minutes or until browned. Use a slotted spoon to remove the meatballs and transfer to a plate. Reserve the oil in the pan for the tomato sauce.
• Return reserved pan with oil to medium heat. Add the little splash of extra oil, onion, garlic, and bay leaf and cook for about 4 mins, or until the onion is softened.
• Add in the paprika and cook for a further minute until fragrant.
• Stir in the tomatoes and return the meatballs to the pan. Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the sauce has thickened and the meatballs are cooked through.
• Transfer to a bowl and serve immediately (see article for serving suggestions).

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

PENNE WITH VODKA SAUCE AND MINI MEATBALLS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, mix the beef, 1/4 cup parmesan, the breadcrumbs, egg, 1/2 cup basil, the minced garlic and 1/2 teaspoon salt in a large bowl with your hands until just combined. Form into 3/4-inch meatballs (about 20). Grate the tomatoes into a medium bowl; discard the skins.
• Heat a large nonstick skillet over medium heat. Add the olive oil, then the meatballs. Cook, turning, until browned on all sides, 2 to 3 minutes. Add the sliced garlic and cook until just golden, about 1 minute. Gradually add the vodka, then the grated tomatoes and cream. Bring to a simmer and cook until the sauce thickens and the meatballs are cooked through, 8 to 10 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper.
• Add the pasta and the remaining 1/4 cup basil to the skillet; toss, adding the reserved cooking water as needed to loosen. Remove from the heat and add the remaining 1/2 cup parmesan; toss.

SIMPLE SMOKY PENNE AND MEATBALLS

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 3 cups of cold water into the pan ensuring that the water covers the pasta.
• Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
• After 5 minutes add meatballs and STIR to combine.
• With about 1 minute left, ADD both sauces and SEASON with salt and pepper, FOLD to combine.
• REMOVE the skillet from the heat and TOP with onions, cheese and cilantro. Serve immediately.

INSTANT MEATBALLS WITH PENNE PASTA

Steps:

• Cook the pasta according to pack instructions. Meanwhile, squeeze the sausages from their skins, then roughly break the meat into 12 pieces. Roll into balls.
• Heat the oil in a large frying pan, add the sausage balls, then cook over a medium heat until golden, about 5 mins. Pile the spinach on top of the sausage balls and cook, stirring frequently, for 2-3 mins until completely wilted. Season with a little salt and plenty of ground black pepper, then toss in the toasted pine nuts.
• Add the drained pasta to the sausages and spinach, then toss well, adding half the parmesan. Serve spooned into individual serving bowls with the rest of the parmesan scattered on top.

PENNE AND MEATBALLS ALL'ARRABBIATA

Steps:

• Mix beef, panko, 1/4 cup parsley, egg white, salt, and black pepper in a large bowl until combined. Form mixture into 12 meatballs.
• Heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. Remove meatballs from heat.
• Heat olive oil in a 6-quart Dutch oven or a large skillet over medium heat. Cook and stir mushrooms in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add garlic and red pepper flakes. Cook and stir until garlic is golden, about 5 minutes more. Stir canned and fresh tomatoes into mushrooms and season with salt.
• Drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. Reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Reserve 1 cup cooking water, then drain pasta.
• Stir penne pasta into meatball sauce; toss to coat. Stir pasta water into mixture if sauce becomes too dry. Sprinkle with remaining 1/4 cup parsley to serve.

PENNE WITH TURKEY MEATBALLS

Steps:

• In a large bowl add bread crumbs, milk and mix until well combined.
• Mix in eggs and 1/2 cup Romano cheese and mix well.
• Add turkey and gently combine, being careful not to overwork the meat.
• Season with salt and pepper.
• Shape into golf-size balls.
• In a large skillet heat the oil over medium heat.
• When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes.
• Turn meatballs and brown other side.
• Continue to cook until all sides are golden brown.
• Add tomato sauce and bring to a boil.
• Lower heat and allow meatballs to simmer for 5 minutes.
• Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile.
• In a large pot, bring 6 quarts of salted water to boil.
• Add pasta and cook until al dente, about 8 minutes.
• Drain pasta, do not rinse pasta with water.
• Remove meatballs from sauce and place in serving bowl.
• Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
• Place the cooked penne into the skillet with the remaining sauce and toss well.
• Pour pasta into a large serving bowl and serve alongside of meatballs.

ABSOLUTELY AWESOME SMOKY MEATBALLS

Steps:

• Mix ingredients for meatballs. Shape into small, 1 inch balls. Place on cookie sheet. Bake @325 for 15 to 18 minutes. Drain.
• Mix sauce ingredients together in a saucepan. Cook on medium low till sugar dissolves.
• Place meatballs in crockpot. Add sauce. Cook on low for 4 hours or until onion is tender.

30 WAYS TO COOK PENNE PASTA

Steps:

• Cook penne according to directions on package.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
• Toss in pasta and season with salt and pepper.

SWEET AND SMOKY MEATBALLS

Steps:

• In large bowl, beat eggs.
• Add the next five ingredients.
• Add beef;mix well.
• Shape into balls.
• Place in single layers on ungreased baking pans.
• Bake at 400 for 10-15 minutes or until no longer pink, turning often.
• Drain.
• Place meatballs into an ungreased 1 qt baking dish.
• Combine the sauce ingredients and pour over meatballs.
• Cover and bake at 350 for about 15-30 minutes.
• Stir to cover meatballs evenly with sauce.

SIMPLE SMOKY PENNE AND MEATBALLS

Steps:

• POUR whole box of pasta into a large skillet (approximately 12 inches in diameter).
• POUR 3 cups of cold water into the pan ensuring that the water covers the pasta.
• Turn the burner to high and set your timer to 10 minutes (optional: add a bit of salt to taste).
• After 5 minutes add meatballs and STIR to combine.
• With about 1 minute left, ADD both sauces and SEASON with salt and pepper, FOLD to combine.
• REMOVE the skillet from the heat and TOP with onions, cheese and cilantro. Serve immediately.